Buche de Noel for Christmas and black eyed peas and collards for New Years.

tiramisù with real mascarpone cheese (rather than a "substitute" I usually use).

Not really difficult but needs/ed to be eaten sooner rather than later and, unless having guests, it rarely makes sense to make it for just my crew. Didn't care this time. Ladyfingers were a bit soggy the next day but it was still good.

Anonymous wrote:Ramen from scratch that took three days to make. Totally worth it and probably won't ever do it again.

Respect. I’m Japanese and would never dare try!

Peppermint ice cream fudge pie

Our NYE meal: steak, baked potatoes, creamed spinach, caprese salad. The only time we eat steak and creamed spinach, so feels very indulgent!

Clams casino. They were awesome.

Ramen from scratch that took three days to make. Totally worth it and probably won't ever do it again.

Anonymous wrote:Pierogies

I made these for the first time this year! My “wrapper” was way too thick, but I liked them.

My mother made lefse!

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Bacon-wrapped scallops, potatoes au gratin, chocolate mousse - none are difficult, but it feels like such a decadent meal.

How do you cook the bacon wrapped scallops?

I always wonder about that. Bacon takes a long time, and scallops sear in a few seconds.

I use a thin sliced bacon, so it cooks pretty quickly. Wrap the bacon, secure with a toothpick, and roast at high heat (400-450). The bacon helps protect the scallop from overcooking too quickly.

If you have a thicker bacon (or smaller scallops), you can pre-cook the bacon partway before wrapping. Pan-fry until most of the fat is rendered but the slices are still flexible. They'll crisp and brown up during the roasting.

Anonymous wrote:

Anonymous wrote:Bacon-wrapped scallops, potatoes au gratin, chocolate mousse - none are difficult, but it feels like such a decadent meal.

How do you cook the bacon wrapped scallops?

I always wonder about that. Bacon takes a long time, and scallops sear in a few seconds.

I got a beef bottom round roast in my meat share a couple of weeks ago so yesterday made that for the first time - have never purchased that cut before. I followed a recipe online that was so easy - covered the roast in softened butter with rosemary and minced fresh garlic, put it in a 500 degree oven for 7 minutes/pound to roast then shut the oven off for an hour then on again at 200 for about an hour. The roast came out delicious beyond expectation, I am very excited to get home for leftovers tonight. Will definitely be looking for this cut more often as it is lower fat that most but still really yummy. I also roasted baby potatoes and brussel sprouts and that was my new years dinner.

Anonymous wrote:Pierogies

Other than in Poland, I’ve never had homemade and have always wanted to try to make them. Do you happen to have a recipe you like or any tips? It might be a good winter day project. Thanks!

Bread pudding using fancy panettone

We had pork and sauerkraut yesterday for New Year’s.

Anonymous wrote:Bacon-wrapped scallops, potatoes au gratin, chocolate mousse - none are difficult, but it feels like such a decadent meal.

How do you cook the bacon wrapped scallops?